Content from youtube.com is blocked. Accept the appropriate consent category to view it.
Ingredients
¾ lb (340 g) linguine
2 garlic cloves, chopped
2 tsp (10 ml) olive oil
⅓ cup (75 ml) dry white wine
1 package (500 ml) Knocean Foods clam chowder, thawed according to package instructions
½ lemon, zest finely grated, plus more for serving
1 tbsp (15 ml) lemon juice
½ cup (35 g) fresh Parmesan cheese, finely grated
3 tbsp flat-leaf parsley leaves or dill, finely chopped
¼ tsp red pepper flakes, or more to taste
Instructions
In a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water.
Meanwhile, in a large skillet over medium heat, soften the garlic in the oil. Add the wine and let reduce for 2 minutes. Add the clam chowder. Bring to a boil. Remove from the heat.
Using kitchen tongs, remove the pasta from the boiling water and add directly to the skillet of sauce. Mix well to coat the pasta with the sauce. Add the reserved pasta cooking water to thin out the sauce as needed. Remove from the heat. Add the lemon zest and juice. Mix well. Adjust the seasoning.
Serve the pasta in shallow bowls. Sprinkle with the Parmesan, parsley, red pepper flakes and more lemon zest. Serve immediately.
Product used in this recipe
Clam Chowder
The clam chowder is prepared honouring coastal culinary tradition and offers an authentic flavour true to its roots.